Screening of lactic acid bacteria potentially useful for sorghum fermentation

A screening of commercial lactic acid bacteria potentially useful in the improvement of sorghum nutritional quality was done. The aim of this study was to test starter cultures to meet the prerequisites for the establishment of small-scale industrial production of sorghum fermented foods in Africa.     

Physicochemical properties of dry- and semi-wet-milled rice flours after fermentation by Lactobacillus amylovorus

Rice milling is one of the important factors that determines the physicochemical properties of rice flour. Dry milling is a simple and quick process, though it produces high levels of damaged starch that is not desirable in some application. Since fermentation can change the structure of starch as well as its physicochemical properties, the effect of fermentation on dry-milled rice flour was evaluated with the aim of improving flour quality for use as food ingredient in food industry. After fermentation at 37 °C for 24 h by Lactobacillus amylovorus, the dry-milled rice flour showed similar proximate compositions, physicochemical properties, and surface structures as semi-wet-milled rice products. Thus, the results suggest that it can be applied to produce desirable food materials for preparation of rice-based products.     

Optimization of ethanol production from microwave alkali pretreated rice straw using statistical experimental designs by Saccharomyces cerevisiae

Ethanol production from agro-waste provides an alternative energy-production system. Statistical experimental designs were used for optimization of critical nutrients and process variables for ethanol production. The critical nutrients and process variables were initially selected according to a Placket-Burman (PB) design. Selected factors (inoculum level 1-5%, pH 4.5-7, temperature 25-35 °C and urea concentration 0.25-0.75 g/L) were optimized by response surface methodology (RSM) based on a three-level four-factor Box-Behnken design (BBD). Under optimum conditions of inoculum level 3%, pH 5.75, temperature 30 °C and urea concentration 0.50 g/L maximum ethanol production obtained 13.2 g/L from microwave alkali pretreated rice straw with ethanol productivity 0.33 g/L/h. Under optimum conditions ethanol production studied at fermenter level and obtained ethanol concentration 19.2 g/L, ethanol productivity 0.53 g/L/h and ethanol yield to consumed sugar 0.50 g/g. These results indicated that ethanol production can be enhanced by optimization of nutritional and process variables.     

Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)

Solid state fermentation (SSF) represents a technological alternative for a great variety of cereals and legumes, orcombination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objective of this work was to find the best conditions of fermentation temperature and time to obtain tempeh from hardened chickpeas (Cicer arietinum L.) applying SSF. Response surface methodology(RSM) was applied over three response variables (phytic acid, in vitro protein digestibility and available lysine) to find best conditions of fermentation to carry out the process. A central composite experimental design with two factors [X₁ = temperature (31–36 ^°C) and X₂ = time (48–72 h)] in five levels (2 factorials,2 axial, I central) was used. Spores from Rhizopus stolonifer were suspended in distilled water (1 ×10⁶ spores/mL) and used as starter. According to regression models, minimum and maximum levels of the response variables were 1.24–2.66 mg phytic acid/g ofsample DM, 77.6–83.5% in vitro protein digestibility and2.18–4.63 g available lysine/16 g N. The superposition ofcontour plots of each one of the response variables allowedresearchers to find, graphically, the best conditions for the SSF process: 35.8 ^°C for 42.7 h.     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.     

黑茶加工中微生物作用的研究

六堡茶、普洱茶、茯砖茶等同属黑茶类,传统加工过程中的渥堆发酵是形成黑茶品质特征的关键,上述过程需要微生物参与才使其具有独特品质。本文就黑茶生产过程中的主要微生物种类、微生物分泌的胞外酶及其对黑茶品质形成所起的作用、微生物的安全性进行综述。     

不同微生物菌剂及牛粪对麦糠发酵的作用

为给园艺植物有机栽培基质麦糠的生产选择适宜的发酵剂,在麦糠中添加不同微生物菌剂及牛粪进行发酵试验,测定发酵过程中温度、pH值、C/N比、全P、全K含量。结果表明,在麦糠中添加了金宝贝牌菌剂（菌剂1）的处理1和处理2,在发酵过程中最高温度都稍高于50℃,而添加了有机物料腐熟剂（菌剂2）的处理3和处理4略低于50℃,未添加微生物菌剂的CK1 和CK2则接近46℃;各处理的pH值一直保持在 7.0～7. 9,均在适宜微生物生长的范围内;添加了牛粪的处理2、处理4和CK2的C/N比一直明显低于未添加牛粪的处理1、处理3和CK1;处理1和处理2的C/N比下降趋势明显大于处理3和处理4,处理2的C/N比下降速度最快,且最终C/N比值最低;各处理的全磷、全钾含量总体呈上升趋势,加过发酵剂的处理明显比对照的含量高。总体来看,菌剂1的发酵效果较好,处理2是最优处理。     

Dephytinization of wheat bran by fermentation with bakers' yeast,incubation with barley malt flour and autoclaving at different pH levels

Wheat bran is an important source of dietary fiber but also contains considerable amounts of phytic acid, which is known to impair mineral absorption. The present study was conducted to investigate the phytic acid reduction in coarse and fine wheat bran by fermentation with the different levels of bakers' yeast (3, 6 and 9%) for 8 h at 30 °C, incubation with the different levels of barley malt flour (2.5, 5.0, 7.5 and 10.0%) for 8 h at pH 5.2 and 55 °C, and autoclaving at the different pH levels (pH 5.0, 4.5, 4.0 and 3.5) adjusted with acetic acid for 2 h. The phytic acid content of the wheat bran was effectively reduced by all treatments, and the phytic acid lost was in the range of 88.4–96.9%. Without addition of yeast or malt flour, or autoclaving without pH adjustment, the phytic acid content of the bran samples was reduced at most to 44.9% of the initial amounts under the investigated conditions. Increasing the concentration of yeast or malt flour or decreasing the pH towards 3.5 did not enhance the phytic acid reduction. The most reduction occurred after 2 h of yeast fermentation and malt flour incubation, and after 30 min of autoclaving, which made up 92–98% of the total phytic acid loss. Extending the treatment periods contributed nominally to further increase in the phytic acid reduction, and the rate of the phytic acid loss decreased progressively.     

Reduction of some toxicants in Icacina mannii by fermentation with Saccharomyces cerevisiae

The effect of fermentation on the level of some toxic components (hydrocyanic acid, phytic acid and oxalic acid) of Icacina mannii paste was investigated. The results indicate that fermentation caused a decrease in the level of these toxicants ranging from 178 mg/kg to 70 mg/kg for hydrocyanic acid, 638 mg/kg to 463 mg/kg for oxalic acid and 49 mg/kg to 21 mg/kg for phytic acid. When the paste was supplemented with acitve cells of Saccharomyces cerevisiae there was a marked decrease in the level of the three toxicants ranging from 84 mg/kg to 16 mg/kg for hydrocyanic acid, 374 mg/kg to 88 mg/kg for oxalic acid and 24 mg/kg to 5 mg/kg for phytic acid. Supplementing the paste with yeast cells at a concentration of 7.5 g/kg before fermenting, resulted in approximately a 90% reduction in the level of the three toxic compounds after 144 hours of fermentation.     

橘林油脂酵母发酵条件的初步研究

以橘林油脂酵母（Lipomyces kononenkoae CICC1714）为实验材料,通过设计单因素实验,确定了摇瓶发酵培养的最佳产油条件为：氮源为硫酸铵,碳源为葡萄糖,培养温度28℃,接种量10%,初始pH值为7.0,最适碳氮比为99。优化后批次发酵的生物量为7.01g/L,油脂含量15.91%,油脂产量1.12g/L。经半连续发酵后最终的生物量为24.13g/L,油脂产量为3.06g/L。     

Optimization of cultivation medium for enhanced production of antifungal metabolites by Streptomyces hygroscopicus

Antifungal potential of Streptomyces hygroscopicus metabolites was tested against the isolates of Colletotrichum spp., obtained from rotten apple fruits. Experimental factorial design and response surface methodology were employed to optimize medium composition and enhance antifungal components productivity by S. hygroscopicus. Results of optimization suggest that the optimal medium composition is (g/L): glycerol (13.92), yeast extract (5.00), phosphates (0.63), CaCO₃, (3.0), NaCl, (3.0), MgSO₄, (0.5). Further research was performed to validate the obtained results and confirm their applicability in planta on artificially inoculated apple fruits. The obtained efficacy after 14 days of incubation was 99.3% against Colletotrichum acutatum and 99.8% against Colletotrichum gloeosporioides. Application of supernatant of S. hygroscopicus cultivation medium, produced under defined conditions, in biological control of apple rot could offer safe and healthy apple fruits on the market, while simultaneously helping to solve the problem of waste glycerol disposal in the biodiesel industry.     

蓖麻根际土壤解钾菌的筛选鉴定及发酵条件的优化

为了提高钾肥的利用效率,根据解钾菌的特性及分离方法,从药用植物蓖麻根际土壤中分离出6株高效解钾菌,测定并分析它们的解钾效率。结果表明:获得1株最高效、稳定的解钾细菌,将其命名为MY-1。通过形态观察、生理生化特性和16S rDNA基因序列分析,初步鉴定菌株MY-1是嗜线虫赛雷氏菌(Serratia nematodiphila)。并对菌株MY-1的发酵条件进行优化,确定其在温度37℃,时间24 h,钾长石粉量为10 g,pH值为5,摇床转速为250 r/min,以蔗糖和硫酸铵为碳、氮源时,发酵效果最佳,发酵液中可溶性钾含量最高,达65.04 mg/L。菌株MY-1有稳定且较强的解钾能力,将为今后微生物菌肥研究、开发及土壤肥力优化提供理论依据。     

Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation

Pearl millet (Pennisetum typhoideum) was fermented with Lactobacilli or yeasts alone and in combination, and with natural microflora after various processing treatments, as grinding, soaking, debranning, dry heat treatment, autoclaving and germination. Fermentation was carried out at 30°C for 48 hours withLactobacillus plantarum (LP) andRhodotorula (R) isolated from naturally fermented pearl millet andLactobacillus acidophilus (LA),Candida utilis (CU) and natural microflora (NF). Germination and autoclaving, and debranning and autoclaving were the most effective processing treatments to reduce the phytic acid, amylase inhibitors and polyphenols. There was a further reduction in these antinutrients due to fermentation. Phytic acid and amylase inhibitors were completely eliminated after fermentation in some of the samples especially in soaked, debranned and germinated ones. Polyphenols were altered non-significantly in general but fermentation with Lp+R and NF caused a significant increased in polyphenols.     

Exogenous ascorbic acid scarcely ameliorates inhibition of photosynthesis in rice leaves by O3

The role of ascorbic acid on acute O₃-induced inhibition of photosynthesis in solution-cultured paddy rice was evaluated. As pre-treatment, ascorbic acid (0, 5, and 10 mM) was added to the culture solution for 5 d before 5 h of O₃ exposure (0, .1, and .3 cm³ m^?3 O₃) during daytime. O₃ decreased photosynthesis-related parameters, total ascorbic acid content, and the redox state (RDS) of ascorbic acid. Ascorbic acid treatment enhanced the total ascorbic acid contents and its RDS level of rice leaves, but scarcely ameliorated O₃-induced inhibition of photosynthesis-related parameters. Inhibition of net photosynthetic rate (P_N) by O₃ was slightly ameliorated by exogenous ascorbic acid only at 1 d after O₃ exposure. These results indicate that ascorbic acid is a component of protection from O₃ injury but has a marginal role in the acute inhibition of P_N by O₃ in rice leaves.     

Effect of hydrothermal treatment of rice flour on various rice noodles quality

The rice noodle industry in Thailand is facing problems regarding rice flour quality. This research aims to study the effects of hydrothermally modified rice flour on improving rice noodle quality. High-amylose rice flour (Chai Nat 1 variety) was modified using heat–moisture treatment (HMT) and annealing (ANN). Response surface methodology (RSM) with face-centered central composite design (FCCD) was applied to optimize the hydrothermal treatment condition. The effects of treatment conditions – moisture content; heating temperature and heating time on pasting; rheology; and textural properties of rice flour gel – were observed. A contour plot showed that all responses using HMT increased when moisture content and heating temperature increased. But heating time had no significant effect on response variables. ANN showed a lower response than HMT for all parameters. The optimum modified conditions were then matched with those of commercial flour for fresh, semi-dry and dry rice noodles; this showed no significant differences in texture or cooking quality (P≤0.05). The storage modulus (G′) after cooling of HMT (19,100 Pa) was much higher than that of ANN (5490 Pa). The differences in rheological properties of both treatments supported their proper uses to achieve various rice noodle qualities.     

咪唑乙烟酸降解菌Z发酵培养基的优化

采用摇瓶培养法对咪唑乙烟酸降解菌株Z的发酵培养基配方进行了研究;并通过单因子试验确定咪唑乙烟酸降解菌株Z的碳源、氮源及无机盐,同时应用正交试验设计对发酵培养基组分进行优化。结果表明:优化后确定的发酵培养基的配方为:麦麸皮1.5%,米糠2%,豆粕1.5%,酵母粉1.5%,NaC l 0.8%,KH2PO40.01%,MnC l20.03%。该研究结果为大规模发酵生产奠定了基础。     

Phytic acid,in vitro protein digestibility,dietary fiber,and minerals of pulses as influenced by processing methods

The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26–39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.     

Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice

Parboiling was used as a technique for folic acid fortification in brown rice. A range of parboiling conditions (i.e. 70 °C soaking for 1, 2 and 3 h with 0.15, 0.3, 0.6 and 1.2 g folic acid/300 g brown rice and milled for 0, 60 and 120 s) were studied to investigate the uptake of folic acid in the fortified rice. Approximately 20–300 μg folic acid/g was found in the fortified rice and an average of 90% of folic acid was retained in the washed and cooked fortified rice. The quality of the fortified rice was evaluated based on head rice yield (HRY), kernel dimensions and color. No significant change in HRY and grain dimensions were observed between raw and fortified rice, suggesting the economic value of rice will not be compromised with the fortification process and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow color of folic acid, in comparison with parboiled rice, a significant difference in yellowness was exhibited only in rice fortified at 1.2 g folic acid/300 g brown, but not among those fortified at lower fortificant concentrations. The difference in lightness (ΔL^∗) (between fortified rice and parboiled rice) was reduced as soaking duration increased.     

玉米内生细菌YY1菌株高产抗菌物质的发酵条件优化

玉米内生细菌YY1菌株为枯草芽孢杆菌,对玉米大斑病菌(Setosphaeria turcica)有强烈的拮抗作用,通过产生抗菌物质发挥抑菌活性。以培养基的无菌滤液对玉米大斑病菌的拮抗活性为检测指标,确定其产生抗菌物质所需要的最佳碳源、氮源及无机盐,通过正交试验得到该菌株产生抗菌物质的培养基配方,并对其发酵工艺条件进行优化。结果表明,最佳培养基为可溶性淀粉3.0%,蛋白胨2.0%,KH2PO40.02%,MnCl20.01%。发酵工艺参数优化结果为培养基装液量30 mL/250 mL,接种量4%,培养基初始pH值为9.0,28℃条件下、120 r/min摇床振荡培养48 h。经发酵条件优化后,其抗菌活性有显著提高。